A Delicious vanilla layer cake recipe with fluffy frosting and coconut.
Preheat oven to 3500F.
Grease two 9 inch round cake pans.
Sift together flour, baking powder, baking soda, and salt, and set the bowl aside.
In the bowl of an electric mixer, cream butter on medium-low speed until fluffy, 1 to 2 minutes. add sugar, and keep beating until the mixture is fluffy and light in color, about 3 minutes.
Seperate the egg yolks and whites into two bowls.
Add in egg yolks, milk and vanilla extract, beating on medium-low speed between each addition until the batter is no longer slick. Beat until the mixture is fluffy.
Alternate add and mix in the flour mixture and sour cream to the batter. Divide the batter between the prepared cake pans.
Place into the preheated oven and bake about 30 minutes, until a toothpick inserted into the center of each cake comes out clean.
Remove from the oven and transfer cake pans to wire racks to cool, about 15 minutes.
Remove cakes from pans, and let cool completely on racks, tops up.
Donít make the frosting until the cakes are ready to frost.
Mix all of the ingredients except for the vanilla and almond extracts in the top of a large double boiler; it must have at least an 8 to 10-cup capacity.
Place over hot water on moderate heat.
Beat with an electric mixer at high speed for 5 to 6 minutes, until the mixture stands in peaks when the beaters are lifted.
Immediately, transfer to a the large bowl of an electric mixer.
Add the vanilla and almond extracts and beat at high speed for 5 minutes more. Use immediately.
Split each layer in half horizontally.
Place one layer of cake on serving tray and top with some icing, Alternate until all layers are on and frosted then spread icing on the top and down the sides.
Gently press on the coconut.